Fresh No-Cook Tomato Sauce with Garlic, Basil & Oregano

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Gazpacho, BLT’s, Caprese Salad (many times over) and salsa.  You name it, I’ve made it these past few weeks.  Not complaining one single bit either.  When it rains fresh garden tomatoes, it pours and I love it all, including this bright and beautiful no-cook sauce that brings summer right to your dinner table.

I served this last night over whole wheat linguine, but it is also at home atop sliced toasted baguettes, grilled chicken, polenta or spooned over your Sunday morning omelette.   How about a few added bonuses here:  no simmering over a hot stove, very little fat and calories and a generous dose of raw garlic, which recent studies have shown to be very beneficial.  Do I dare use the “h” word?  Indeed!  It’s HEALTHY!

If you’re wondering whether you HAVE to peel the tomatoes, the answer is “yes.”  Peeled tomatoes make this more of a sauce and less of a salsa, if that makes any sense.  I also love the added dimension the fresh oregano adds.  If you don’t have any on hand, no worries, it will be just as flavorful.  And speaking of flavor, this sauce tastes extra amazing if you let it sit at room temperature for an hour or so before serving.  It also keeps well in the refrigerator (just bring back to room temperature before serving)

Wishing everyone a happy September harvest!

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Fresh No-Cook Tomato Sauce with Garlic, Basil & Oregano

About 2# ripe tomatoes, any variety

1/4 cup chopped scallions

1/4 cup chopped fresh basil

1 TBS chopped fresh oregano

2-3 large cloves garlic, minced

1 TBS extra virgin olive oil

Kosher salt & freshly ground black pepper

Place tomatoes in a pot of boiling water for 30 seconds.  Remove with slotted spoon and immediately place in a bowl of cold water to stop cooking.  As soon as tomatoes are cool enough to handle, remove the skin, then remove the core and as many of the seeds as possible.  Dice pulp and place in a bowl and toss with the olive oil (you should have about 2 cups of chopped tomatoes).  Add remaining ingredients to the bowl and season with salt and pepper.

Can be made up to two hours in advance and left at room temperature.  If made a day ahead, store, covered, in refrigerator.  Bring back to room temperature before serving.

Yield: 2 cups of sauce

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